How to Make Tender Baked Chicken Breasts

Skinless and boneless chicken breasts can dry out easily when baking. This recipe uses a coating for boneless skinless chicken breasts that is tasty and helps keep the juices inside and is low fat at the same time. The recipe is quick and easy to make as a nutritional entree for the entire family.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 4 to 6 chicken breasts (skinless and boneless)
• 2 containers of bread crumbs
• 1 to 2 large containers low fat sour cream
• Salt and pepper to taste
• Garlic powder
• Onion powder
• Olive oil flavored calorie free cooking spray
• Utensils and pans:
• Non-stick rectangular baking pan with lid
• Large plate or platter
• Wooden mallet for tenderizing
• Cutting board or clean dry counter top
• Oven setting:
• Preheated on 350 degrees

1. 

   Empty the two cartons of low fat sour cream into a bowl that is large enough to dip the chicken breasts into and set aside, then repeat this step with the bread crumbs.

2. 

   Wash the chicken breasts under cold tap water before laying them on the cutting board or clean dry counter top. Pat dry with napkins or paper towels.

3. 

   Take the mallet and lightly hit each chicken breast all over. Do not hit the chicken pieces too hard or the mallet will tear the meat up.

4. Dip each chicken breast into the low fat sour cream, rolling them around until completely coated. Use as much as you need.

5. 

   Dip each chicken breast into the bread crumbs, once again rolling them around until completely covered and place them on the plate or platter.

6. 

   Shake garlic and onion powder all over each chicken piece (The garlic and onion powder are optional). You can use onion powder more liberally. Use garlic powder sparingly as too much can be overpowering to many people.

7. 

   Spray the no calorie cooking spray liberally over the bottom of the non-stick pan. Put the pan in the preheated oven for five minutes. Remove the pan and sit it on top of the stove.

8. 

   Lay each chicken breast in the heated pan and cover the pan with the lid or foil. Put the pan in center of the oven on the second rack from the bottom. Tenderized chicken breasts should cook within forty-five minutes to one hour. You may have to turn them over one time to ensure they brown on both sides.

9. 

   Remove the chicken breasts from the pan and put them back onto a clean serving platter or large plate. Serve while hot.

Tips & Warnings

• The chicken breasts are fully cooked when the juices are clear.
• Take a fork and prick each piece of chicken to see if they are done.
• You can also take a knife and cut into the chicken breasts. If the meat is firm and white, the chicken is done also.
• You can use your own favorite spice combinations to season the chicken breasts.
• Tenderizing the chicken breasts helps the sour cream and bread crumbs adhere to the meat and helps chicken cook quicker.
• Remember not to pound the chicken breasts too hard with the mallet, or it will tear up the meat.

Who Can Help:

• Guaranteed: Lose 30+ lbs without dieting. Try Sensa Today